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Don’t be afraid of making jam anymore! This recipe for peach freezer jam is super simple and comes out perfect every time. The process only takes about 20 minutes! (Sets over night)
Peach Freezer Jam
Easy & Come Out Perfect Every Time!
I hear it all the time. How do you have so much success making jam, mine never comes out right? Trust me, when I first started making jam I had a really hard time. The one thing that always threw me off was the ridiculous amount of sugar the recipe calls for. It literally made me cringe. So, I always cut back on the amount of sugar. Huge no no! The pectin containers usually even say “do not reduce amount of sugar” OOPS! So I forced myself to realize I am not eating these jars of jam all at one time and once you break it down, the sugar content is no different than anything else really anyways. SO. #1. Do not reduce the sugar. They make a low or no sugar pectin, use that and follow those instructions instead. For this recipe, we go all in…..
Please note* this is a freezer jam recipe. It is meant to be quick and easy for those beginners who may be nervous about canning or just simply those who don’t want to. (Like me, I have been canning for years and got lazy). If you wish to can the traditional way for pantry storage follow the instructions in the box for process jars.
How to make it :
Peach Freezer Jam
2-3 lbs peaches- peeled, pitted and halved. (See tip below)
1 box Sure Jell Pectin
3/4 cup water
6 cups white sugar (I know, I know… keep moving forward, ignore it!)
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
TIP* you do not always have to blanch peaches to peel them. Just use a sharp enough knife. I peeled all of ours without blanching.
What to do:
Add peeled, halved peaches to food processor.
Pulse until desired size is reached. I like small pieces.
In a heavy bottomed pan (do not use aluminum), bring 3/4 water & pectin to a boil. Stir constantly.
Reduce heat to medium low, add peaches and sugar. Mix well.
Continue mixing until sugar is dissolved.
It will seem like the sugar is never going to dissolve and also like there is way too much of it. I promise, there isn’t. No matter what… keep going! Do not reduce the sugar!
Laddle into clean jars. Cover and let sit on the counter over night.
Freeze for up to 1 year.
NOTE* plastic canning lids are suggested for freezing. I have used regular metal cap and ring style, but they are not as air tight. If you plan to freeze your jam for a few months that is fine.
Have garden veggies to preserve? Try these amazing Zucchini Chive Pickles from La Petit Chef
Another easy recipe with a short cut :
Save time , instead of making a full pan of baklava try these 15 Minute Baklava Bites
MAKES A GREAT APPETIZER FOR THE HOLIDAYS
6 half pints
10 minPrep Time
10 minCook Time
24 hr, 20 Total Time
- 2-3 lbs peaches- peeled, pitted and halved. (See tip below)
- 1 box Sure Jell Pectin
- 3/4 cup water
- 6 cups white sugar (I know, I know… keep moving forward, ignore it!)
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon vanilla
- Add peeled, halved peaches to food processor.
- Pulse until desired size is reached. I like small pieces.
- In a heavy bottomed pan (do not use aluminum), bring 3/4 water & pectin to a boil. Stir constantly.
- Reduce heat to medium low, add peaches and sugar. Mix well.
- Continue mixing until sugar is dissolved.
- It will seem like the sugar is never going to dissolve and also like there is way too much of it. I promise, there isn’t. No matter what… keep going! Do not reduce the sugar!
- Laddle into clean jars. Cover and let sit on the counter over night.
- Freeze for up to 1 year.